Journal of Textile Research ›› 2021, Vol. 42 ›› Issue (03): 110-114.doi: 10.13475/j.fzxb.20200303706

• Dyeing and Finishing & Chemicals • Previous Articles     Next Articles

Influence of methylene succinic acid cross-linking on properties of starch sizing agents

LI Wei(), ZHANG Zhengqiao, WU Lanjuan, LIU Qian, WEI Anfang, CHENG Xuedong, WANG Tairan   

  1. College of Textiles and Garments, Anhui Polytechnic University, Wuhu, Anhui 241000, China
  • Received:2020-03-16 Revised:2020-12-16 Online:2021-03-15 Published:2021-03-17

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Abstract:

In order to enhance sizing performance of starch sizing agents, methylene succinic acid cross-linked starch (MSACLS) samples with different levels of cross-linking were prepared with semi-dry method by using methylene succinic acid (MSA) as cross-linking agent. The structure and surface morphology of MSACLS were characterized, and the influence of MSA cross-linking on viscosity stability, adhesion of starch, and tensile properties and solubility of the size membrane were investigated. The results show that the cross-linking can obviously enhance viscosity stability of starch and its adhesion to polyester fibers, improve tensile properties of starch membrane and reduce its solubility. With the increase in the cross-linking degree, viscosity stability of MSACLS, its adhesion to polyester fibers and tensile strength of the size membrane gradually increase, breaking elongation of the membrane shows a trend of increasing and then decreasing, and solubility of the membrane gradually reduces. It is suitable to use MSACLS with a cross-linking degree of 49.4 in the sizing of polyester warps.

Key words: starch, sizing agent, methylene succinic acid cross-linking, cross-linking degree, sizing property

CLC Number: 

  • TS103.846

Fig.1

Reaction equation of starch cross-linking for synthesis of MSACLS. (a) Starch hydrolysis; (b) Starch cross-linking"

Fig.2

FT-IR spectra of HS and MSACLS"

Fig.3

SEM images of starch samples(×2 000)"

Fig.4

Influence of cross-linking on viscosity stability of cooked starch paste"

Fig.5

Influence of cross-linking on adhesion of starch to polyester fibers"

Fig.6

Influence of cross-linking on surface tension of cooked starch paste"

Fig.7

Influence of cross-linking on tensile properties of starch film"

Fig.8

Influence of cross-linking on time required for break of starch film"

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